Recipe by Local Roots recipe champ @cratecooking
serves 4 to 6
4 large eggs
3 tablespoons olive oil, divided
2 pounds sweet potatoes, peeled and cut into 1 to 1 1/2-inch chunks
4 ounces thick-cut bacon, cut into 1/2-inch pieces (about 4 slices)
1 small bunch radishes, trimmed and quartered
2 chipotle peppers, finely chopped
2 tablespoons apple cider vinegar
Freshly ground black pepper
1/4 cup thinly sliced chives or scallions
1. Bring a medium saucepan of water to a boil. Carefully lower the eggs into the water. Cook for six minutes. Remove the eggs and run them under cold water until they are cool enough to touch. Peel the eggs (they will be softer than a hard-cooked egg, but not runny on the inside) and set aside (can be done up to 3 days in advance).
2. Place potatoes in a large pot. Fill pot with enough cold water to cover the potatoes by 1 inch and add 1 teaspoon of salt. Bring the water to a boil and cook the potatoes until they are nice and tender when poked with a paring knife, about 10-15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil over medium heat in a 10-inch skillet. Add bacon and sauté until it’s rendered most of its fat and is just crisp and golden, about 5 to 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
4. While the potatoes are still hot, combine them in a large bowl with the bacon, radishes, chipotles, the remaining 2 tablespoons olive oil, vinegar, a few pinches of salt, some pepper and the chives. Taste again for seasoning, adding more oil or vinegar if necessary and adjust as you see fit with salt and pepper.
1. Transfer the salad to a serving platter or large, shallow bowl. Slice the eggs in half and place on top of the salad. Serve cold or at room temperature.
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